Propeller Vegetable Stir-Fry

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Vibrant stir-fry featuring uniformly sliced vegetables in a savory-sweet sauce, served over rice for a quick, colorful meal. This asian ready in about 25 minutes pairs broccoli florets, carrots, red bell pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 cups broccoli florets
• 1 cup carrots
• 1 cup red bell pepper
• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp brown sugar
• 2 cloves garlic
• 1 tbsp ginger
• 1 tsp sesame oil
• 2 cups cooked white rice

Instructions

1. Step 1: Thinly slice carrots and bell pepper into 1/4-inch strips, then cut broccoli into small florets.
2. Step 2: Heat 1 tsp sesame oil in a skillet over medium-high heat, add minced garlic and ginger, and stir for 30 seconds until fragrant.
3. Step 3: Add broccoli, carrots, and bell pepper; stir-fry for 5 minutes until crisp-tender, then pour in 3 tbsp soy sauce, 2 tbsp rice vinegar, and 1 tbsp brown sugar.
4. Step 4: Cook for 2 more minutes until sauce thickens and coats vegetables, then serve over 2 cups cooked white rice.